Do your holidays go like mine? House guests come in and out over an extended period, making for a lot of fun and festive days. Along with lots of great food!
So why not wake up to something special, like this Pear Custard Pie. It will start the day on a festive note, but is easy, with little working time. The custard even whips up in the blender! Umm, anyone besides me conserving energy now?
It’s even a bit healthier than your classic coffee cake. But you can’t tell, I promise.
This recipe comes from Martha Stewart and the only change I made was to reduce the eggs by one. A commenter wished it was less egg-y and I could tell (by comparison to past recipes) that it would still thicken with one less, so I made that change. I generally prefer a creamier (vs eggier) taste in my custards anyway.
The result was a mildly sweet and flavorful dish that was un-sweet enough for my husband (don’t ask how many pieces he had) while still qualifying as treat-like. And if you are already starting to get slightly, well, sugared-out, but can’t quite give it up, it’s perfect.
I’m planning to pair it with homemade breakfast sausage patties for a fun breakfast sometime between Christmas and New Year’s Day.
Best wishes for a joyous holiday season to all.
- • 3 pears
- • 1/4 cup melted butter
- • 1/3 cup sugar
- • 1/3 cup all-purpose flour
- • 2 teaspoons vanilla extract
- • 2 large eggs
- • 3/4 cup milk
- • 1/4 teaspoon salt
- • 1 Tablespoon powdered sugar, for dusting
- Preheat over to 350 F
- Butter or spray a 9-inch pie dish. Core pears, then slice 1/4 inch thick lengthwise (I didn’t peel mine). Arrange slices, overlapping slightly, in a circle in the buttered pie pan.
- In a blender, process remaining ingredients, except powdered sugar, until smooth.
- Pour batter over pears. Bake until slightly golden and firm to touch, about 40 to 45 minutes. Allow to cool slightly, then dust with powdered sugar. Serve warm or at room temperature, with whipped cream if desired.
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